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May 4, 2026
In Malta, dropped bookings continue to wreak havoc with restaurant seating, eating into profits. Ramona Depares delves into how international restaurateurs have minimised the impact by approaching missed reservations as a structural market problem.
May 3, 2026
Josef Bonello writes about his experience sampling the latest vintages for Barolo and Barbaresco.
May 3, 2026
Joseph Galea asks who truly benefits from the practice. Is it travellers, hotels, or the middle-man?
April 29, 2026
Denis Jin Young L muses on how to do this without losing your mind, your team, or table 12.
April 27, 2026
Victor Calleja believes the recent incident at Ġgantija calls for stricter protection and visitor capping at what’s one of our most important heritage sites.
April 26, 2026
Luciano Camilleri and Ayrton Zarb have co-authored a paper focusing on the current challenges faced by finedining restaurants in Malta.
April 25, 2026
World Young Chef, Young Waiter, Young Mixologist Hospitality Competition Crowns its 2026 Winners.
April 23, 2026
Malta’s food sector continues to develop as an important contributor to the national economy, closely linked to tourism, trade and sustainability.
April 12, 2026
In any hospitality business, the areas with the greatest environmental impact are water, waste, and energy use. Here are three sustainable practices making an impact on the hospitality industry.
April 12, 2026
Malta International Airport CEO Alan Borg shares insights on growth, pressure and raising Malta’s tourism standards. Words by Ramona Depares.